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These superb cooking apples retain their shape beautifully as well as their tart flavor. This old time variety originated in Ohio in 1816 but is widely grown in New York State.
HATFIELD, MA-Nearly two centuries ago on the banks of the Ohio River, a chance seedling produced the Rome Beauty.
A tree planted in Rome, Ohio, in the 1820s, sent up a shoot from below the graft-the part of the tree that is not supposed to bear fruit. Orchardists generally lop these unwanted shoots off, but this branch survived to bear beautiful red fruit. The result was a great-tasting apple that flourishes to this day.
A medium-large, round apple with a slightly tart taste, the Rome Beauty is famed for its deep red color and excellent storage qualities. The Rome's flesh is crisp, firm and a greenish-white, and it has a thick skin. It is a good apple eaten fresh but is particularly valued for baking and in cider. Greg Patent and Dorothy Hinshaw Patent, in fact, call Romes "perfect" for baked apples in their 1999 book A is for Apples.
What's It Like? Mildly tart firm enish white flesh
Availability Late October through September
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Last Updated: 08/28/2007 11:55:09 AM
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